Creamy Chicken and Fresh Rigatoni
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Creamy Chicken and Fresh Rigatoni

Creamy Chicken and Fresh Rigatoni

with Parsley

Mac and cheese, please!! We've jazzed it up with chicken, sweet peppers and spinach.

Optional Spice
Family Friendly

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time


serving amount

340 g

Chicken Breast Tenders

227 g

Fresh Rigatoni

(Contains Wheat)

237 mL


(Contains Milk)

170 mL

Roasted Red Pepper Pesto

(Contains Milk)

1 unit(s)


1 cup

White Cheddar Cheese, shredded

(Contains Milk)

113 g

Baby Spinach

1 tsp

Chili Flakes

1 tbsp

Zesty Garlic Blend

(Contains Sulphites)

1 tbsp

All-Purpose Flour

(Contains Wheat)

7 g


Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp


0.13 tsp



Nutrition Values

Calories1300 kcal
Fat79 g
Saturated Fat46 g
Carbohydrate81 g
Sugar8 g
Dietary Fiber7 g
Protein66 g
Cholesterol320 mg
Sodium1030 mg
Trans Fat2.5 g
Potassium1350 mg
Calcium600 mg
Iron7.25 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Paper Towel
Measuring Cups
Measuring Spoons
Large Non-Stick Pan


Prep veggies

Before starting, add 10 cups warm water and 1 tbsp salt (use same for 4 ppl) to a large pot. Cover and bring to a boil over high heat. Wash and dry all produce. Roughly chop parsley.Roughly chop spinach.Peel, then cut shallot into 1/4-inch pieces. Drain, then pat roasted red peppers dry with paper towels. Roughly chop.

Prep chicken

Pat chicken dry with paper towels, then cut each tender into 1-inch pieces.Season with Zesty Garlic Blend and pepper.

Cook chicken

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp butter, then chicken. (NOTE: Don't overcrowd the pan; cook in 2 batches if needed, using 1 tbsp butter per batch.) Cook, flipping occasionally, until cooked through, 5-6 min.**

Cook rigatoni

Meanwhile, add rigatoni to the boiling water. Cook uncovered, stirring occasionally, until tender, 1-2 min.Reserve 1/2 cup (1 cup) pasta water. Drain and return rigatoni to the same pot, off heat.

Make cream sauce

Add shallots to the pan with chicken. Cook, stirring occasionally, until softened, 3-4 min. Sprinkle flour over onions and chicken. Cook, stirring often, until coated, 1 min. Add cream and reserved pasta water, then bring to a boil. Cook, stirring often, until sauce thickens, 2-3 min.

Finish and serve

Add chicken and cream sauce, cheese, spinach, roasted red peppers and 1 tbsp (2 tbsp) butter to the pot with rigatoni. Stir until cheese melts, 1 min. Divide rigatoni between bowls.Sprinkle parsley and chili flakes over top, to taste.

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